Mashed Potatoes with Mascarpone

Kitchen Tested
  • Yield 8 servings
  • Prep 10 mins
  • Cook 30 mins

Serve these outrageously rich mashed potatoes to guests or on holidays.

Mark Boughton Photography / styling by Teresa Blackburn

If you're pressed for oven space, make these potatoes ahead and reheat in a slow cooker on the counter. These rich mashed potatoes are for special occasions.


4 Yukon Gold potatoes, peeled and cubed
1 1/2 pounds celery root, peeled and cubed
3 tablespoons butter
1/3 cup sour cream or plain yogurt, room temperature
4 ounces mascarpone, Italian-style cream cheese or conventional cream cheese, room temperature
1 teaspoon salt
freshly ground black pepper


  1. Place potatoes and celery root in a large pot; cover with water. Bring to a boil, reduce heat, and simmer 20 minutes or until tender. Drain, reserving 1 cup of water.
  2. Add butter and reserved cooking water to potatoes and mash. Add sour cream, mascarpone, salt and pepper and stir well.

Recipe by Crescent Dragonwagon.



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